Calcium fortified beverages

ABSTRACT

Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation-in-part of U.S. Ser. No. 10/085,186,filed Feb. 27, 2002, which is a continuation of U.S. Ser. No.09/893,841, filed Jun. 28, 2001, which was a continuation of U.S. Ser.No. 09/400,002, filed Sep. 20, 1999 (now abandoned), which was acontinuation-in-part application of U.S. Ser. No. 09/162,864, filed Sep.29, 1998 (now abandoned).

FIELD OF INVENTION

This invention relates to calcium fortified protein-containing products,processes for making such products; and concentrated calcium solutionsused in making such products.

BACKGROUND OF THE INVENTION

In addition to being the basic building block of bones and teeth,calcium is required for blood coagulation and the proper functioning ofthe heart, nerves, and muscles. As many individuals, especially elderlyindividuals, do not obtain sufficient levels of calcium from theirdiets, calcium supplementation is desired. A preferred method ofincreasing calcium intake is to replace fluids that are normallyconsumed, with calcium-fortified versions of such fluids.

Unfortunately, the development of calcium-fortified products has metwith numerous obstacles. With respect to beverages in particular,attempts at producing calcium fortified protein-containing beverageshave resulted in products that have low soluble calcium concentrations;suspension settlement issues; unacceptable off flavors that aredescribed as bitter, metallic, chalky, and mineral-like; poor texturesas a result of added stabilizers or chelating agents; or a combinationof these drawbacks.

In addition to having low soluble calcium concentrations and poororganoleptic properties, it is known that current calcium fortifiedprotein-containing beverages require stabilizers, chelating agents, andspecial production processes, as when such beverages are pasteurizedafter being fortified, their proteins are destabilized. Suchdestabilization typically results in protein flocculation and calciumsettlement issues that become problematic at higher levels of calciumfortification.

As a result of the aforementioned product and product processingproblems, it is clear that there remains a need for a stable,hedonically acceptable calcium fortified protein-containing beveragethat effectively and efficiently delivers calcium.

SUMMARY OF THE INVENTION

In a first aspect, the present invention relates to a calcium fortifiedprotein-containing product comprising, in addition to any solublecalcium that is inherently present in the product, a quantity of solublecalcium. Surprisingly, such product does not require an added stabilizeror chelating agent to achieve high levels of soluble calcium and productstability. However, when such materials are employed, surprisinglyhigher levels of soluble calcium may be obtained. The invention alsorelates to foods and beverages containing such products, as well asconcentrated calcium solutions used to produce such beverages andprocesses for producing same are also disclosed.

In one such embodiment, the invention relates to a calcium fortifiedmammals milk comprising: (a) in addition to any soluble calcium presentprior to calcium fortification, at least about 1340 parts per million(ppm) of soluble calcium; and (b) essentially zero weight % of achelating agent.

In another such embodiment, the invention relates to a calcium fortifiedmammals milk comprising:

-   -   a.) in addition to any soluble calcium present prior to calcium        fortification, at least about 950 ppm of soluble calcium;    -   b.) essentially zero weight % of a stabilizer; and    -   c.) essentially zero weight % of a chelating agent.

In yet another such embodiment, the invention relates to a calciumfortified mammals milk comprising, in addition to any soluble calciumpresent prior to calcium fortification, at least about 1890 ppm ofsoluble calcium.

In still another embodiment, the invention relates to a calciumfortified plant milk comprising, in addition to any soluble calciumpresent prior to calcium fortification, at least about 700 ppm ofsoluble calcium; and essentially zero weight % chelating agent.

In still another embodiment, the invention relates to a calciumfortified plant milk comprising, in addition to any soluble calciumpresent prior to calcium fortification, at least about 700 ppm ofsoluble calcium and at least about 0.01 weight % chelating agent.

In a second aspect, the present invention relates to processes formaking calcium fortified protein-containing products and methods ofusing such products. In one such embodiment, the invention relates to aprocess of making a calcium fortified mammals milk, the processcomprising the steps of:

-   -   a.) providing a mammals milk and a concentrated meta-stable        calcium solution comprising at least about 10,000 ppm soluble        calcium;    -   b.) combining the mammals milk and the concentrated calcium        solution;    -   c.) adjusting the pH of the combination to yield a milk having a        pH from about 6.5 to about 7.3; and    -   d.) heat treating the milk.

In another such embodiment, the invention relates to a process of makinga calcium fortified mammals milk essentially free of stabilizer andchelating agent, the process comprising the steps of:

-   -   a.) providing a mammals milk and a concentrated calcium citrate        malate solution comprising at least about 10,000 ppm soluble        calcium;    -   b.) combining the mammals milk and the concentrated calcium        citrate malate solution;    -   c.) adjusting the pH of the combination to yield a milk having a        pH from about 6.6 to about 7.3; and    -   d.) heat treating the milk.

In another such embodiment, the invention relates to a process of makinga calcium fortified plant milk, said process comprising the steps of:

-   -   a.) providing a plant milk and a concentrated calcium solution        comprising at least about 10,000 ppm soluble calcium;    -   b.) combining the plant milk and the concentrated calcium        solution;    -   c.) adjusting the pH of the combination to yield a plant milk        having a pH from about 6.4 to about 8.5; and    -   d.) heat treating the plant milk.

All documents cited are, in relevant part, incorporated herein byreference; the citation of any document is not to be construed as anadmission that it is prior art with respect to the present invention.

DETAILED DESCRIPTION OF THE INVENTION

A. Definitions

As used herein, “additional soluble calcium” means the amount of solublecalcium in a product that results from fortification (i.e., excludes thesoluble calcium present in the product prior to calcium fortification).A method for measuring additional soluble calcium is described inAnalytical Method 2, infra.

As used herein, “essentially zero weight %” with respect to a givenmaterial means the material is included at a level that one skilled inthe art would recognize as being less than functional to achieve thestated or recognized purpose for such material. For example, if amaterial that is otherwise known as a beverage stabilizer is included ina beverage such that it provides some level of stabilization, yet theskilled artisan would recognize that there is insufficient levels of thematerial to stabilize the entire product in question, then the materialwould be at a level of “essentially zero weight %.” Thus, unlessotherwise stated, “essentially zero weight %” is a qualitative notquantitative term.

As used herein, “free organic acids” means organic acids that are addedto a neutralized meta-stable calcium complex or solution comprising suchcomplex, after such complex or solution is formed.

As used herein, “heat treating” refers to treatment processes whereinbeverages or beverage components are heated, to temperatures and forperiods of time sufficient to inactivate enzymes and to destroymicroorganisms, without substantial alteration of the chemicalcomposition or sensory characteristics of the treated composition. Theterm heat treating encompasses the terms “pasteurize”, “pasteurization”,“sterilize” and “sterilization”.

As used herein, “protein-containing products” encompasses productscontaining or derived from milk from mammals, including cows and goats;plant materials, including soy beans; and mixtures thereof.

As used herein, “stable” means stable according to Applicants'Analytical Method 4, which is described below.

Except as otherwise noted, the articles “a”, “an”, and “the” mean “oneor more”.

Unless stated otherwise, all product characteristics stated herein areas determined using Applicants' analytical methods. All such analyticalmethods are found in the Analytical Methods Section of thisspecification.

B. Stable Calcium Fortified Protein Containing Beverages

A key advantage of Applicants' invention is that Applicants'embodiments, particularly those that are beverages, comprise far greateramounts of soluble calcium than conventional calcium fortifiedprotein-containing beverages. Certain embodiments of Applicants'beverage-related invention comprise as much or more soluble calcium ascurrent calcium fortified milks, yet unlike these beverages, Applicants'beverage invention does not require added stabilizers or chelatingagents. When stabilizers are introduced and such beverage's pH isadjusted in accordance with the teachings contained herein, a stablebeverage having organoleptic properties similar to an unfortifiedbeverage can be produced. As a result, certain embodiments ofApplicants' beverage invention can provide the combined benefits of highlevels of soluble calcium, product stability and superior organolepticproperties. In addition to being consumed neat, Applicants' calciumfortified beverages may be combined with other food and beverage items,thereby providing such food or beverage items with enhanced calciumlevels.

While particular embodiments of the present invention have beenillustrated and described in detail below, such detailed description isnon-limiting as one skilled in the art would appreciate that Applicants'teachings could be used to produce calcium fortified beverages having avariety of soluble calcium concentrations.

Mammals Milk Embodiments

In one aspect, the invention relates to a calcium fortified mammals milkcomprising, in addition to any soluble calcium present prior tofortification, at least about 1890 ppm of soluble calcium (additionalsoluble calcium). In such embodiments, it is optional to use a chelatingagent and/or a stabilizer to achieve that level of soluble calcium. Inthis aspect, the mammals milk will typically include at least about 2000ppm, more typically at least about 2100 ppm, of additional solublecalcium.

Certain mammals milk embodiments that do not include functional levelsof an added stabilizer or chelating agent comprise at least about 950ppm of soluble calcium in addition to the soluble calcium prior tofortification (i.e., additional soluble calcium). In one aspect, themammals milk will comprise at least about 1050 ppm. In another aspect,the mammals milk will comprise at least about 1300 ppm, of additionalsoluble calcium. Typically, such milks will comprise up to about 1870ppm, of additional soluble calcium. Such milks will typically have a pHof from about 6.5 to about 7.3 and a viscosity of less than 25centipoise (cps). Other mammals milk embodiments that do not require anadded stabilizer or chelating agent comprise up(to 1670 ppm ofadditional soluble calcium, and typically have a pH of from about 6.7 toabout 7.1 and a viscosity of less than 18 cps. Other mammals milkembodiments that do not require an added stabilizer or chelating agentcomprise up to 1450 ppm of additional soluble calcium, and typicallyhave a pH of from about 6.7 to about 7.0 and a viscosity of less than 10cps.

Certain mammals milk embodiments that optionally comprise a stabilizerbut do not include a functional amount of a chelating agent comprise atleast about 1340 ppm of additional soluble calcium. In one such aspect,the mammals milk will comprise at least about 1450 ppm. In another suchaspect, the mammals milk will comprise at least about 1550 ppm, ofadditional soluble calcium. Such mammals milk will typically comprise upto 3100 ppm additional soluble calcium, from about 0.002 weight % to 2.5weight % of an added stabilizer, and typically have a pH of from about6.5 to about 7.3 and a viscosity of less than 75 cps. Such embodimentsoptionally comprise 0 weight % to 0.5 weight % of a chelating agent.Other mammals milk embodiments comprise up to 2500 ppm additionalsoluble calcium and from about 0.002 weight % to 1.0 weight % of anadded stabilizer, and typically have a pH of from about 6.6 to about 7.1and a viscosity of less than 40 cps. Such embodiments optionallycomprise 0 weight % to 0.35 weight % of a chelating agent. Other mammalsmilk embodiments comprise up to 2200 ppm additional soluble calcium andfrom about 0.005 weight % to 0.5 weight % of an added stabilizer, andtypically have a pH of from about 6.7 to about 6.9 and a viscosity ofless than 18 cps. Such embodiments optionally comprise 0 weight % to0.15 weight % of a chelating agent.

Plant Milk Embodiments

In one aspect, the invention relates to a calcium fortified plant milkcomprising, in addition to any soluble calcium present prior tofortification, at least about 700 ppm of soluble calcium (additionalsoluble calcium). In such embodiments, it is optional to use a chelatingagent and/or a stabilizer to achieve very high levels of solublecalcium. In this aspect, the plant milk will typically include at leastabout 840 ppm, more typically at least about 1050 ppm, of additionalsoluble calcium. Where a chelating agent is used, typical levels ofadditional soluble calcium range from about 700 ppm to about 4500 ppm,although higher levels may be achieved. Where no chelating agent orstabilizer is used, typical levels of additional soluble calcium rangefrom about 700 ppm to about 1670 ppm.

Certain plant milk embodiments that do not require an added stabilizeror chelating agent typically have a pH of from about 6.4 to about 8.5and a viscosity of less than 40 cps. Other plant milk embodiments thatdo not require an added stabilizer or chelating agent comprise up to1500 ppm of additional soluble calcium, and typically have a pH of fromabout 6.4 to about 8.5 and a viscosity of less than 35 cps. Other plantmilk embodiments that do not require an added stabilizer or chelatingagent comprise up to 1250 ppm of additional soluble calcium, andtypically have a pH of from about 6.4 to about 8.5 and a viscosity ofless than 25 cps.

Certain plant milk embodiments comprise up to 4500 ppm additionalsoluble calcium, and from about 0.01 weight % to 1.0 weight % of anadded chelating agent, and typically have a pH of from about 6.4 toabout 8.5 and a viscosity of less than 40 cps. Such embodimentsoptionally comprise 0 weight % to 2.5 weight % of a stabilizer. Otherplant milk embodiments comprise up to 2500 ppm additional solublecalcium and from about 0.04 weight % to 0.7 weight % of an addedchelating agent, and typically have a pH of from about 6.4 to about 8.5and a viscosity of less than 35 cps. Such embodiments optionallycomprise 0 weight % to 1.0 weight % of a stabilizer. Other plant milkembodiments comprise up to 2100 ppm additional soluble calcium and fromabout 0.08 weight % to 0.5 weight % of an added chelating, and typicallyhave a pH of from about 6.4 to about 8.5 and a viscosity of less than 25cps. Such embodiments optionally comprise 0 weight % to 0.5 weight % ofa stabilizer.

Suitable Stabilizers and Chelating Agents

When employed, suitable stabilizers include glycerin, propylene glycol,carageenan, gum Arabic, guar gum, gum ghatti, xanthan, gellan, locustbean gum, modified and unmodified pectin, modified and unmodifiedstarches, algins, propylene glycol alginate, carboxymethyl cellulose,hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methylcellulose, hydrolyzed polysaccharides, agar, sodium caseinate, andemulsifiers such as; citric acid esters of monoglycerides, tartaric acidesters of monoglycerides, stearyl lactylates, enzyme modified lecithin,stearyl citrate, fatty acids and their salts, calcium salts of citricacid esters of monoglycerides and tartaric acid esters ofmonoglycerides, and mixtures thereof.

Carrageenan is sold under the trade name TIC Colloid 710H by TIC GumInc., of Belcamp, Md. USA; pectin is sold under the trade name Unipectin150 RS by Degussa Texturant Systems of Atlanta, Ga. USA; gum Arabic issold under the trade name TIC Gum Arabic FT by TIC Gum Inc., of Belcamp,Md. USA; and gum guar is sold under the trade name TIC Gum Guar 200HV byTIC Gum Inc., of Belcamp, Md. USA.

When employed, suitable chelating agents include free organic acids andtheir alkali metal salts; such as citric acid, malic acid, gluconicacid, sodium citrate, potassium citrate, sodium carbonate, potassiumcarbonate, sodium bicarbonate, potassium bicarbonate, polyphosphatessuch as; sodium tripolyphosphate, sodium hexa meta phosphate, and sodiumacid pyrophosphate, mono sodium dihydrogen orthophosphate, disodiumhydrogen orthophosphate, trisodium orthophosphate, mono potassiumdihydrogen orthophosphate, dipotassium hydrogen orthophosphate,tripotassium orthophosphate, and mixtures thereof.

Sodium citrate and potassium citrate are sold by Cargill Inc. ofEddyville, Ill. USA and sodium hexa meta phosphate is sold by FMCPhosphorus Chem. of Philadelphia, Pa. USA.

C. Concentrated Soluble Calcium Solution

Applicants' concentrated soluble calcium solution comprises a sufficientamount of meta-stable calcium complex, such as calcium citrate malate,to provide the high levels of soluble calcium detailed herein. Addedstabilizers, such as sucrose, glucose, fructose, high fructose cornsyrup, invert sugar, sugar alcohols, pectin, algins, hydrolyzedstarches, edible gums and polysaccharides, glycerin, propylene glycoland mixtures thereof are not required to obtain such high levels ofsoluble calcium.

Certain embodiments of Applicants' concentrated calcium solutioncomprise a sufficient amount of meta-stable calcium complex to provideat least 10,000 ppm, typically from about 10,000 ppm to about 74,000ppm, of soluble calcium, 80% of which remains in solution for at leastsix hours after such solution is prepared and stored at 3° C. When suchembodiment comprises calcium citrate malate, such calcium citrate malatehas a molar ratio of calcium:citrate:malate, as determined in its solidstate, of from about 6:0.67:5 to about 6:3.34:1. Other embodiments ofApplicants' concentrated calcium solution comprise a sufficient amountof meta-stable calcium complex to provide from about 20,500 ppm to about62,000 ppm of soluble calcium, 85% of which remains in solution for atleast two hours after such solution is prepared and stored at 3° C., and80% of which remains in solution for at least six hours after suchsolution is prepared and stored at 3° C. When such embodiment comprisescalcium citrate malate, such calcium citrate malate has a molar ratio ofcalcium:citrate:malate, as determined in its solid state, of from about6:1:4.5 to about 6:3:1.5. Other embodiments of Applicants' concentratedcalcium solution comprise a sufficient amount of meta-stable calciumcomplex to provide from about 30,800 ppm to about 51,000 ppm of solublecalcium, 95% of which remains in solution for at least two hours aftersuch solution is prepared and stored at 3° C., and 80% of which remainsin solution for at least six hours after such solution is prepared andstored at 3° C. When such embodiment comprises calcium citrate malate,such calcium citrate malate has a molar ratio of calcium:citrate:malate,as determined in its solid state, of from about 6:1:4.5 to about6:3:1.5.

D. Processes of Making Stable Protein-Containing Beverages andConcentrated Calcium Solutions

In addition to having low soluble calcium concentrations and poororganoleptic properties, it is known that current calcium fortifiedprotein-containing beverages require stabilizers, chelating agents, andspecial production processes, as when such beverages are calciumfortified and then pasteurized, their proteins are typicallydestabilized. Unlike prior processes, Applicants' preferred processesfor producing protein-containing products allow such products to beformulated without added stabilizers or chelating agents, and then heattreated. As a result, Applicants' process offers significant processadvantages as such products (particularly beverages) can be producedusing the same process flow and equipment that is used to produceunfortified products. In addition, when stabilizers or chelating agentsare introduced, stable products containing significantly higher solublecalcium levels than those of currently disclosed products can beproduced.

Meta-stable concentrated soluble calcium solutions are importantmaterials used in Applicants' aforementioned processes as the additionof powdered calcium complexes tends to result in settling issues andpoor organoleptic properties. Unfortunately, current meta-stableconcentrated soluble calcium solutions lack the stability that isrequired for commercial scale production of calcium fortifiedprotein-containing beverages. However, Applicants have discovered how toproduce such a solution. Such process is detailed herein.

Concentrated Soluble Calcium Solutions

It is known that the solubility of materials increases with temperature.Surprisingly, Applicants' have discovered that this principle does notapply to certain meta-stable complexes such as meta-stable calciumcomplexes. Instead, the solubility and stability of such complexes insolution appear to increase with decreasing their temperature. Based onthe aforementioned discovery, Applicants have invented a process thatresults in highly concentrated solutions of soluble calcium that may beused to calcium-fortify food and beverage products.

Applicants' process of making a concentrated soluble calcium solutioncomprises the steps of making a calcium suspension or solutioncomprising at least 14,400 ppm, typically from about 14,400 ppm to about185,000 ppm, of a calcium source while maintaining said suspension orsolution's temperature at or below 24° C.; combining a sufficient amountof said calcium suspension or solution, while maintaining saidsuspension or solution's temperature at or below 24° C., and an organicacid blend comprising a first organic acid material and a second organicacid material in a ratio of first organic acid material to secondorganic acid material of from about 0.2:1 to about 4.8:1, to obtain aconcentrated calcium solution having at least 10,000 ppm solublecalcium; and maintaining the resulting concentrated soluble calciumsolution's temperature at about or below 24° C. until use.

Another embodiment of Applicants' process of making a concentratedsoluble calcium solution comprises the steps of making a calciumsuspension or solution comprising at least 28,000 ppm, typically fromabout 28,000 ppm to about 154,000 ppm, of a calcium source whilemaintaining said suspension or solution's temperature at or below 16°C.; Combining a sufficient amount of said calcium suspension orsolution, while maintaining said suspension or solution's temperature ator below 16° C., and an organic acid blend, comprising a first organicacid material and a second organic acid material in a ratio of firstorganic acid material to second organic acid material of from about0.3:1 to about 2.9:1, to obtain a concentrated calcium solution havingat least 20,500 ppm soluble calcium; and maintaining the resultingconcentrated soluble calcium solution's temperature at about or below16° C. until use.

Another embodiment of Applicants' process of making a concentratedsoluble calcium solution comprises the steps of making a calciumsuspension or solution comprising at least 43,000 ppm, typically fromabout 43,000 ppm to about 128,000 ppm, of a calcium source whilemaintaining said suspension or solution's temperature at or below 6° C.;combining a sufficient amount of said calcium suspension or solution,while maintaining said suspension or solution's temperature at or below6° C., and an organic acid blend, comprising a first organic acidmaterial and a second organic acid material in a ratio of first organicacid material to second organic acid material of from about 0.5:1 toabout 1:1, to obtain a concentrated calcium solution having at least30,800 ppm soluble calcium; and maintaining the resulting concentratedsoluble calcium solution's temperature at about or below 6° C. untiluse.

Suitable calcium sources include but are not limited to calcium oxide,calcium hydroxide, calcium carbonate and mixtures thereof. Suitablefirst organic acid materials include citric acid, hydroxy citric acidand mixtures thereof. Malic acid is a preferred second organic acidmaterial.

Mammals Milk Embodiments

Applicants' process of making a calcium fortified mammals milk comprisesthe steps of providing milk, and a concentrated calcium solutioncomprising at least 10,000 ppm soluble calcium; combining saidconcentrated calcium solution and milk; adjusting the pH of saidcombination; and heat treating the resulting fortified milk. Astabilizer and/or chelating agent are generally added if calciumfortified milk comprising at least 1870 ppm soluble calcium, in additionto any soluble calcium inherently present in said milk, is desired. If astabilizer or chelating agent are added, such materials are typicallyadded to the milk prior to combining said milk and concentrated calciumsolution. Typically from 0.002 weight % to about 2.5 weight % stabilizerand from 0.01 weight % to about 0.6 weight % of a chelating agent areadded. Generally, sufficient milk and concentrated calcium solution arecombined to yield a stabilizer-free calcium fortified milk comprising,in addition to any soluble calcium inherently present in said milk, atleast 700 ppm soluble calcium. However, when in possession of theteachings of this specification, one skilled in the art would appreciatethat Applicants' method could be used to produce calcium fortified milkshaving a variety of soluble calcium concentrations. Typically the stepof adjusting the pH range of the calcium fortified milk entails addingsufficient amounts of acidic or basic materials to provide astabilizer-free milk with a pH of from about 6.6 to about 7.3, or astabilizer containing milk with a pH of from about 6.5 to about 7.3.

Plant Milk Embodiments

Applicants' process of making a calcium fortified plant milk comprisesthe steps of providing plant milk and a concentrated calcium solutioncomprising at least 10,000 ppm soluble calcium; combining said plantmilk and the concentrated calcium solution; adjusting the pH of saidcombination; and heat treating to provide a fortified plant milk. Achelating agent is generally added if a calcium fortified milkcomprising at least 1670 ppm soluble calcium, in addition to any solublecalcium inherently present in said milk, is desired. If a stabilizer orchelating agent are added, such materials are typically added to themilk prior to combining the starting plant milk and the concentratedcalcium solution. Typically when a chelating agent is added, it is addedat a level of at least 0.01 weight %. Generally, sufficient plant milkand concentrated calcium solution are combined to yield a stabilizerfree calcium fortified milk comprising, in addition to any solublecalcium inherently present in said milk, at least 700 ppm solublecalcium. However, when in possession of the teachings of thisspecification one skilled in the art would appreciate that Applicants'method could be used to produce calcium fortified milks having a varietyof soluble calcium concentrations. Typically the step of adjusting thepH range of the calcium fortified milk entails adding sufficient amountsof acidic or basic materials to provide a chelating agent-free milk or achelating agent-containing milk with a pH of from about 6.4 to about8.5.

E. Analytical Methods

Analytical Method 1—Viscosity Measurement

Test products must be stored for 24 hours at 5° C. and then tested asfollows:

-   -   a.) Samples having viscosities up to and including 35 cps:        -   A Brookfield Rheoset Programmable viscometer equipped with a            UL adaptor, fitted with a ULA cylindrical spindle is used.            Operating pressure should be ambient.            -   (i) Pour 15 mL of sample into the sample cup of the                UL-adaptor.            -   (ii) Place the UL-adaptor in an 110° C. water-bath.            -   (iii) Allow the sample to equilibrate in the water-bath                for 10 minutes before taking a reading.            -   (iv) Set the rheoset at zero before attaching the                UL-adaptor.

(v) When measuring sample viscosity run the analysis at the parameterslisted below. For purposes of Applicants' invention, the viscosityobtained at a speed of 12 revolutions per minute (rpm) and a rate of14.7 sec⁻¹ at 300 seconds is deemed a sample's viscosity. Speed (rpm)Rate (sec⁻¹) Time (sec) 0.5 0.6 0 1.0 1.2 30 3.0 3.7 60 6.0 7.3 90 12.014.7 120 24.0 29.4 150 48.0 58.7 180 96.0 117.0 210 48.0 58.7 240 24.029.4 270 12.0 14.7 300 6.0 7.3 330 3.0 3.7 360 1.0 1.2 390 0.5 0.6 420

-   -   b.) Samples having viscosities greater than 35 cps        -   A Brookfield Rheoset Programmable viscometer equipped with a            small sample adaptor, fitted with a SC4-18 cylindrical            spindle is used. Operating pressure should be ambient.            -   (i) Pour 2 mL of sample into the sample cup of the                UL-adaptor.            -   (ii) Place the UL-adaptor in an 110° C. water-bath.            -   (iii) Allow the sample to equilibrate in the water-bath                for 10 minutes before taking a reading.            -   (iv) Set the rheoset at zero before attaching the                UL-adaptor.

(v) When measuring sample viscosity run the analysis at the parameterslisted below. For purposes of Applicants' invention, the viscosityobtained at a speed of 12 rpm and a rate of 15.8 sec⁻¹ at 300 seconds isdeemed a sample's viscosity. Speed (rpm) Rate (sec⁻¹) Time (sec) 0.5 0.70 1.0 1.3 30 3.0 4.0 60 6.0 7.9 90 12.0 15.8 120 24.0 31.7 150 48.0 63.4180 60.0 79.2 210 48.0 63.4 240 24.0 31.7 270 12.0 15.8 300 6.0 7.9 3303.0 4.0 360 1.0 1.3 390 0.5 0.7 420Analytical Method 2—Soluble Calcium Content MeasurementThe soluble calcium level of unfortified protein-containing beverage isdetermined at time t=0 and then the soluble calcium level of thecorresponding calcium fortified beverage is determined as follows:

Concentrated calcium solution t=0

Protein-containing Beverage t =24 hours

Amount of soluble calcium fortification (i.e., additional solublecalcium)=(ppm soluble calcium in fortified product)−(ppm soluble calciumin unfortified product)

-   -   a.) Sample preparation        -   (i) Concentrated Soluble Calcium Solution            -   A 30 mL sample is withdrawn from a bulk concentrate. The                sample is filtered through Whatman #1 filter paper to                remove suspended material, including any insoluble                calcium. Two grams of the clear filtrate is diluted to                100 grams with distilled, deionized water.        -   (ii) Calcium Fortified Protein-containing Beverage            -   A 30 mL sample is withdrawn from a bulk calcium                fortified protein-containing beverage prepared according                to the present invention (and stored at 4° C.), without                disturbing the bulk beverage. The sample is filtered                through Whatman #1 filter paper to remove suspended                material, including any insoluble calcium. The sample is                then analyzed without dilution.        -   (iii) Unfortified Protein-containing Beverage            -   A 30 mL sample is withdrawn from a bulk sample of the                unfortified protein-containing beverage used to make the                Calcium Fortified Protein-containing Beverage (stored at                4° C.), without disturbing the bulk beverage. The sample                is filtered through Whatman #1 filter paper to remove                suspended material. The sample is then analyzed without                dilution.    -   b.) Equipment        -   An Orion Autochemistry System, Model 960 fitted with Calcium            Ion Selective Electrode is used for soluble calcium            measurement. One mL of calcium ionic strength adjuster (BSP            5900-16) and 5 mL of Calcium/Magnesium titration reagent            (Orion # Ca-6520-12) are added.    -   c.) Procedure        -   (i) Condition the calcium electrode by placing such            electrode in 0.0025 M calcium standard solution for at least            60 minutes before sample measurement.        -   (ii) Verify the system accuracy by determining the            concentration of the calcium standard. The value obtained            should be 405+/−10 mg per 100 g.

(iii) For the milk or concentrated calcium solutions of Step a(i) anda(ii), dilute the following weight of such sample, as indicated in thetable below, with distilled and deionized water to a volume of 50 mL.Estimated Soluble Sample Weight (gms) Calcium Concentration 0.2 4500 ppm0.4 2250 ppm 0.6 1500 ppm 0.8 1125 ppm 1.0  900 ppm

-   -   -   (iv) Determine the soluble calcium level by the first            derivative technique.

d.) Method Parameters Technique First Derivative Titrant 0.01 M ConstantIncrement 5.0 mV Max. Titrant Volume 6.000 mL Electrode 2: Ca++ TimeReading 3.0 sec Prestir 5.0 sec Reaction Ratio 1.0000 Molecular Weight40.08 Unit mg/100 g No. of endpoints 1Analytical Method 3—Taste Test

When determining the overall acceptance rating of a calcium fortifiedprotein-containing product, the product is evaluated by a panel of 15 ormore panelists to provide statistically valid results having aconfidence interval of at least 95%. The respective unfortifiedprotein-containing beverage is used as a control. The test products areevaluated using blind product paired test. A nine point hedonic scale isused to judge the overall acceptability of the calcium fortifiedproducts. Such scale and methodology can be found on pages 101-103 and213 of Sensory Evaluation Techniques, 2^(nd) Edition by Morten Meilgaardet al., CRC Press, 1991.

Analytical Method 4—Physical Stability Assessment

-   -   a.) Obtain a 500 mL sample of test product immediately after        preparation and store such sample in clear PET containers at        4° C. for 72 hours—do not move or otherwise agitate the sample        during storage.    -   b.) At 24 hours and 72 hours check the samples, without        disturbing them, for any separation or sedimentation. Samples        having no visibly distinct separation into two separate phases        are adjudged stable.        Analytical Method 5—pH Assessment    -   a.) Equipment: A Corning pH meter Model 440 is used.    -   b.) Procedure:        -   (i) Calibrate the pH meter is using calibration buffer pH            7.0 at 22° C.        -   (ii) Select the “Autoread” feature for automatic end-point            detection.        -   (iii) Place 50 mL of sample in a 100 mL glass beaker with a            bar magnet.        -   (iv) Stir the sample at 20 rpm.        -   (v) Take a pH reading.

EXAMPLES

The following examples are illustrative of the present invention but arenot meant to be limiting thereof.

Example 1 Concentrated Soluble Calcium Solution

Ingredients % w/w Calcium hydroxide 3.97 Citric acid 3.66 Malic acid3.75 Water 88.62 100.00

The citric and malic acids are dry blended. Calcium hydroxide isdispersed in 80% of the water using a propeller stirrer. The temperatureof the slurry is maintained at 3° C. The acids and the remaining waterare added to calcium hydroxide slurry and mixed to get clear solution.The temperature during the neutralization phase is maintained belowabout 6° C. Immediately after being prepared, the solutions' solublecalcium concentration is determined and then the solution is stored at3° C. for six hours at which time the solution's soluble calciumconcentration is determined. Each measurement is preformed according toApplicants' Analytical Methods. The solution is found to comprise 21,000ppm soluble calcium at time zero and at least 19,950 ppm (95% of initialsoluble calcium) after six hours.

Example 2 Concentrated Soluble Calcium Solution

Ingredients % w/w Calcium hydroxide 7.94 Citric acid 7.32 Malic acid7.50 Water 77.24 100.00

The citric and malic acids are dry blended. Calcium hydroxide isdispersed in 80% of the water using a propeller stirrer. The temperatureof the slurry is maintained at 3° C. The acids and the remaining waterare added to calcium hydroxide slurry and mixed to get clear solution.The temperature during the neutralization phase is maintained belowabout 6° C. Immediately after being prepared, the solutions' solublecalcium concentration is determined and then the solution is stored at3° C. for six hours at which time the solution's soluble calciumconcentration is determined. Each measurement is preformed according toApplicants' Analytical Methods. The solution is found to comprise 41,500ppm soluble calcium at time zero and at least 37,350 ppm (90% of initialsoluble calcium) after six hours.

Example 3 Stabilizer- and Chelating Agent-Free Milk Containing 51.6% ofthe RDA of Ca

The calcium fortified milk containing 2150 ppm of calcium and havinghedonic score of at least 5 is made as follows:

393 gm of the liquid concentrate is prepared as in Example 2 and addedto 15.4 kg of full fat milk at temperature about 35° C. and mixed. 34 gmof full fat dry milk powder is added for adjusting the milk solids toaccount for dilution resulting from addition of liquid CCM concentratesolution. The pH of the milk is adjusted between 6.6 and 7.3 with 20%sodium hydroxide solution. The final product is pasteurized at 85° C.for 15 sec, homogenized at 49° C. in a two stage homogenizer, whereinthe pressure of the first stage is 140 kg/cm² and the second stage is 35kg/cm², and cooled immediately 4° C. Prior to calcium fortification, themilk's soluble calcium concentration is determined. Then, 24 hours afterbeing prepared, the calcium fortified milk's soluble calciumconcentration is determined. Then the calcium fortified milk is storedat 3° C. for 2 weeks at which time the milk's soluble calciumconcentration is again determined. Each measurement is preformedaccording to Applicants' Analytical Methods. The milk is found tocomprise, at time t=24 hours and after 2 weeks, 2150 ppm solublecalcium. In addition, at the end of such two week period the milk isfound to be stable.

Example 4 Milk Containing Stabilizer and 61.2% of the RDA of Calcium

The calcium fortified milk containing 2550 ppm of calcium and havinghedonic score of at least 5 is made as follows:

Four and one-half gm of kappa carrageenan (TIC gum) is dissolved ordispersed in 15.4 kg of 1% fat milk with vigorous mixing. 564 gm of theliquid concentrate is prepared as in Example 2 is added at temperatureabout 35° C. and mixed for 5-15 minutes. The pH of the milk is adjustedto 6.8 with 20% sodium hydroxide solution. The final product ispasteurized at 85° C. for 15 sec, homogenized at 49° C. in a two stagehomogenizer, wherein the pressure of the first stage is 140 kg/cm² andthe second stage is 35 kg/cm², and cooled immediately 4° C. Prior tocalcium fortification, the milk's soluble calcium concentration isdetermined. Then, 24 hours after being prepared, the calcium fortifiedmilk's soluble calcium concentration is determined. Then the calciumfortified milk is stored at 3° C. for 2 weeks at which time the milk'ssoluble calcium concentration is again determined. Each measurement ispreformed according to Applicants' Analytical Methods. The milk is foundto have a viscosity at time t=24 hours of 48 cps, and to comprise, attime t=24 hours and after 2 weeks, 2550 ppm soluble calcium. Inaddition, at the end of such two week period the milk is found to bestable.

Example 5 Milk Containing Stabilizer, Chelating Agent and 74.4% of theRDA of Calcium

To 191 gm of 1% skim milk, 100 mg of Sodium hexa meta phosphate and 30mg of kappa carrageenan is added. The milk is heated to 60° C. for 5minutes under agitation and cooled to 21° C. 9.6 gm of liquid CCMconcentrate prepared in Example 2 is added and mixed for 5 to 10minutes. The pH of the milk is adjusted between 6.6 to 6.9 with 20%sodium hydroxide solution. The milk is heated on a hot plate to atemperature of 79° C., held for 1 minute and cooled immediately in icebath in less than 10 minutes to a temperature below 21° C. The weight ismade to 200 gm with DI water and packed in PET bottle. Prior to calciumfortification, the milk's soluble calcium concentration is determined.Then, 24 hours after being prepared, the calcium fortified milk'ssoluble calcium concentration is determined. Then the milk is stored at3° C. for 2 weeks at which time the milk's soluble calcium concentrationis again determined. Each measurement is preformed according toApplicants' Analytical Methods. The milk is found to have a viscosity attime t=24 hours of 32 cps, and to comprise, at time t=24 hours and after2 weeks, 3100 ppm soluble calcium; and is stable after 2 weeks.

Example 6 Chelating Agent-Free Soy Milk Containing 33.6% of the RDA ofCalcium

The calcium fortified soy milk containing 1400 ppm of calcium, aviscosity of 22 cps and having hedonic score of at least 5 is made asfollows:

Seven gm of the liquid concentrate is prepared as in Example 2 and addedto 200 gm of organic plain Silk Soy milk at temperature about 35° C. andmixed. The pH of the soy milk is adjusted to 8.25 with 20% sodiumhydroxide solution. The milk is heated on a hot plate to a temperatureof 79° C., held for 1 minute and cooled immediately in ice bath in lessthan 10 minutes to a temperature below 21° C. The weight is made to 207gm with DI water and packed in PET bottle. Prior to calciumfortification, the milk's soluble calcium concentration is determined.Then, 24 hours after being prepared, the calcium fortified milk'ssoluble calcium concentration is determined. Then the milk is stored at3° C. for 2 weeks at which time the milk's soluble calcium concentrationis again determined. Each measurement is preformed according toApplicants' Analytical Methods. The milk is found to have a viscosity attime t=24 hours of 22 cps, and to comprise, at time t=24 hours and after2 weeks, 1400 ppm soluble calcium; and is stable after 2 weeks.

Example 7 Soy Milk Containing a Chelating Agent and 33.6% of the RDA ofCalcium

The calcium fortified milk containing 1405 ppm of soluble calcium, aviscosity of 7.8 cps and having hedonic score of at least 5 is made asfollows: One gm of potassium citrate is dissolved in 200 gm of organicplain Silk Soy milk. Seven gm of the liquid concentrate is prepared asin Example 2 is added at temperature about 35° C. and mixed. The pH ofthe soy milk is adjusted to 8.32 with 20% sodium hydroxide solution. Themilk is heated on a hot plate to a temperature of 79° C., held for Iminute and cooled immediately in ice bath in less than 10 minutes to atemperature below 21° C. The weight is made to 207 gm with DI water andpacked in PET bottle. Prior to calcium fortification, the milk's solublecalcium concentration is determined. Then, 24 hours after beingprepared, the calcium fortified milk's soluble calcium concentration isdetermined. Then the milk is stored at 3° C. for 2 weeks at which timethe milk's soluble calcium concentration is again determined. Eachmeasurement is preformed according to Applicants' Analytical Methods.The milk is found to have a viscosity at time t=24 hours of 7.8 cps, andto comprise, at time t=24 hours and after 2 weeks, 1405 ppm solublecalcium; and is stable after 2 weeks.

While particular embodiments of the present invention have beenillustrated and described, it would be obvious to those skilled in theart that various other changes and modifications can be made withoutdeparting from the spirit and scope of the invention. It is thereforeintended to cover in the appended claims all such changes andmodifications that are within the scope of this invention.

1-29. (Cancelled)
 30. A calcium fortified mammals milk comprising (i) inaddition to any soluble calcium present prior to calcium fortification,at least about 1890 ppm of soluble calcium, (ii) from about 0.002 toabout 2.5 weight % of a stabilizer, and (iii) from about 0.01 to about0.6 weight % of a chelating agent.
 31. The calcium fortified mammalsmilk of claim 30, wherein the mammals milk comprises, in addition to anysoluble calcium present prior to calcium fortification, at least about2000 ppm of soluble calcium.
 32. The calcium fortified mammals milk ofclaim 30, wherein the mammals milk comprises, in addition to any solublecalcium present prior to calcium fortification, at least about 2100 ppmof soluble calcium.
 33. The calcium fortified mammals milk of claim 30,wherein the stabilizer is selected from the group consisting ofglycerin; propylene glycol; carrageenan; gum Arabic; guar gum; gumghatti; xanthan; gellan; locust bean gum; modified and unmodifiedpectin; modified and unmodified starches; algins; propylene glycolalginate; carboxymethyl cellulose; hydroxypropyl cellulose;hydroxypropyl methyl cellulose; methyl cellulose; hydrolyzedpolysaccharides; agar; sodium caseinate; an emulsifier selected from thegroup consisting of citric acid esters of monoglycerides, tartaric acidesters of monoglycerides, stearyl lactylates, enzyme modified lecithin,stearyl citrate, fatty acids and their salts, calcium salts of citricacid esters of monoglycerides, calcium salts of tartaric acid esters ofmonoglycerides, or mixtures thereof, and mixtures of any of theforegoing.
 34. The calcium fortified mammals milk of claim 30, whereinthe chelating agent is an organic acid selected from the groupconsisting of citric acid or a salt thereof, malic acid or a saltthereof, gluconic acid or a salt thereof, sodium carbonate, potassiumcarbonate, sodium bicarbonate, potassium bicarbonate, a polyphosphate,an orthophosphate, and mixtures thereof
 35. A food or beverage productcomprising the calcium fortified mammals milk of claim
 30. 36. A calciumfortified mammals milk comprising: a.) in addition to any solublecalcium present prior to calcium fortification, at least about 1450 ppmof soluble calcium; b.) essentially zero weight % of a chelating agent;and c.) about 0.002 weight % to about 2.5 weight % of a stabilizer;wherein said mammals milk has a viscosity less than about 75 cps. 37.The mammals milk of claim 36 comprising, in addition to any solublecalcium present prior to calcium fortification, at least about 1550 ppmof soluble calcium.
 38. The mammals milk of claim 36 comprising fromabout 0.002 weight % to about 1.0 weight % stabilizer, wherein saidmammals milk has a viscosity of less than about 40 cps.
 39. A food orbeverage product comprising the calcium fortified mammals milk of claim36.
 40. A calcium fortified mammals milk comprising a.) in addition toany soluble calcium present prior to calcium fortification, at leastabout 1050 ppm of soluble calcium; b) essentially zero weight % of astabilizer; and c.) essentially zero weight % of a chelating agent. 41.The mammals milk of claim 40 comprising, in addition to any solublecalcium present prior to calcium fortification, at least about 1350 ppmof soluble calcium.
 42. The mammals milk of claim 40 having a viscosityof less than about 10 cps.
 43. A food or beverage product comprising thecalcium fortified mammals milk of claim
 40. 44. A process of making aconcentrated calcium solution, the process comprising the steps of: a.)making a calcium suspension or solution comprising at least about 14,400ppm of a calcium source while maintaining the temperature of thesuspension or solution at or below about 24° C.; b.) combining asufficient amount of (i) the calcium suspension or solution, whilemaintaining the suspension or solution's temperature at or below about24° C.; and (ii) an organic acid blend comprising citric acid and malicacid in a ratio of citric acid to malic acid of from about 0.2:1 toabout 4.8:1, to obtain a concentrated calcium solution having at leastabout 10,000 ppm soluble calcium; and c.) storing the concentratedsolution formed in Step (b) at a temperature at or below about 24° C.until use.
 45. The process of claim 44, wherein the calcium source isselected from the group consisting of calcium oxide, calcium hydroxide,calcium carbonate, and mixtures thereof.
 46. The process of claim 44wherein the temperature of the calcium suspension or solution ismaintained at or below about 16° C. in steps a) and b).
 47. The processof claim 46 wherein the temperature of the calcium suspension orsolution is maintained at or below about 6° C. in steps a) and b).
 48. Afood or beverage product comprising mammals milk having at least about1890 ppm of additional soluble calcium.
 49. The food or beverage productof claim 48, wherein the mammals milk comprises at least about 2000 ppmof additional soluble calcium.
 50. The food or beverage product of claim49, wherein the mammals milk comprises at least about 2100 ppm ofadditional soluble calcium.